| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Jewish |
Cookies |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Confectioner's Sugar |
| 1/3 |
c |
Unsweetened Cocoa Powder |
| 3/4 |
c |
Finely Ground Hazelnuts; (Unskinned) |
| 3 |
|
Egg Whites; room temperature |
| 1 |
pn |
Salt |
| 1/2 |
c |
Granulated Sugar |
INSTRUCTIONS
Recently posted to the rfcj ng ...
Recipe By : Boston Globe
Set the oven at 300° F. Have on hand two baking sheets lined with parchment
paper.
In a mixing bowl, sift together the confectioner's sugar and cocoa powder.
Stir in hazelnuts.
In the bowl of an electric mixer, beat the egg whites and salt until foamy.
Gradually sprinkle the granulated sugar onto the whites, beating until they
form stiff peaks.
With a large rubber spatula, gently fold the cocoa and hazelnut mixture
into the whites.
Using a teaspoon, drop 1-inch mounds of batter onto the prepared sheets,
allowing space between them so the meringues can spread. Dip the tip of a
metal spatula in cold water and gently smooth the top of the meringues.
Transfer the baking sheets to the oven and bake the meringues for 12 to 15
minutes, or until firm.
Remove the baking sheets from the oven and slide the parchment paper onto
wire racks to cool. Continue baking meringues until all the batter is used.
NOTES : Makes about 7 dozen.
Posted to JEWISH-FOOD digest V97 #322 by Jeff Freedman
<jefffree@eskimo.com> on Dec 09, 1997
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